Classic Cheesy Broccoli Rice Casserole
A comforting, easy-to-make casserole featuring rice, broccoli, and a creamy cheese sauce, topped with a crispy Panko and Parmesan crust. Perfect for family dinners, potlucks, or a cozy night in.
Equipment
- 9x13 inch baking dish
- Medium saucepan
- Large skillet
- Large mixing bowl
- Small bowl For topping
Ingredients
Main Casserole
- 20 ounces broccoli florets About two good-sized heads, cut into bite-sized pieces. Fresh or frozen.
- 2 tablespoons unsalted butter For sautéing aromatics
- 1 tablespoon extra virgin olive oil Helps prevent butter browning
- 1 onion Finely diced
- 1.25 cups uncooked long grain white rice
- 3 cloves garlic Minced
- 32 ounces low sodium chicken stock or broth Or vegetable broth
- 1.25 cups half and half Or whole milk or evaporated milk
- 1 teaspoon salt
- 8 ounces sharp cheddar cheese Grated. Can substitute mild cheddar, Gruyere, Monterey Jack, or Fontina.
- 0.25 cup grated Parmesan cheese For the sauce.
Topping
- 8 tablespoons unsalted butter Melted. For topping.
- 1 cup Panko breadcrumbs For topping. Can substitute crushed Ritz crackers, seasoned breadcrumbs, or crispy fried onions. Use gluten-free breadcrumbs for GF.
- 0.25 teaspoon smoked paprika For topping.
- 0.75 cup grated Parmesan cheese For topping.
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish. Give it a little spray with cooking spray.
- In a medium saucepan, bring the chicken stock or broth to a boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Set it aside.
- While the rice is doing its thing, get a large skillet heating over medium heat. Add the 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted and bubbly, add the finely diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
- Now, stir in the minced garlic and cook for just about 30-60 seconds more, until it's fragrant. Don't let it burn!
- Reduce the heat slightly and pour in the half and half. Let it warm up gently for a minute. Stir in the 1 teaspoon of salt, 8 ounces of grated sharp cheddar, and the ¼ cup of grated Parmesan cheese. Stir continuously until the cheeses are melted and you have a smooth, creamy sauce. Remove from the heat.
- In a large mixing bowl, combine the cooked rice, the sautéed onion and garlic mixture, and the bite-sized broccoli florets.
- Pour the cheese sauce over the rice, veggie, and broccoli mixture in the bowl. Gently fold everything together until the rice and broccoli are evenly coated in that delicious, cheesy sauce.
- Pour the entire mixture into your prepared baking dish, spreading it out evenly.
- Now, let's make that irresistible topping! In a small bowl, combine the 8 tablespoons of melted butter, the 1 cup of Panko breadcrumbs, the ¼ teaspoon of smoked paprika, and the ¾ cup of grated Parmesan cheese. Stir it all together until the breadcrumbs are evenly coated in the buttery cheese mixture.
- Sprinkle the topping evenly over the casserole in the baking dish. Make sure you get good coverage for maximum crunch!
- Bake in the preheated oven for 25-35 minutes, or until the casserole is bubbly around the edges and the Panko topping is golden brown and crispy.
- Let it rest for about 5-10 minutes before serving. This helps it set up nicely so it doesn't run all over the plate. Enjoy that cheesy, comforting goodness!
Notes
Use frozen broccoli florets without thawing, baking time might be slightly longer.
Cook the rice al dente initially.
Keep broccoli florets bite-sized.
Allow casserole to rest for 5-10 minutes before serving.
Can make ahead: Cook rice and sauté onion/garlic mixture a day in advance. Store separately and combine when assembling. Assemble casserole (without topping) a day in advance, store covered, add topping just before baking.
To make gluten-free, omit Panko or use gluten-free breadcrumbs.
Leftovers store in the fridge for 3-4 days or freezer for up to 3 months. Reheat in oven (recommended) or microwave.
Cook the rice al dente initially.
Keep broccoli florets bite-sized.
Allow casserole to rest for 5-10 minutes before serving.
Can make ahead: Cook rice and sauté onion/garlic mixture a day in advance. Store separately and combine when assembling. Assemble casserole (without topping) a day in advance, store covered, add topping just before baking.
To make gluten-free, omit Panko or use gluten-free breadcrumbs.
Leftovers store in the fridge for 3-4 days or freezer for up to 3 months. Reheat in oven (recommended) or microwave.